Ingredients:
2 sheets puff pastry, thawed
2 cups fresh spinach, chopped
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 egg, beaten (for egg wash)
1 tsp garlic powder
Salt and pepper to taste
1 tbsp olive oil
INSTRUCTIONS:
Preheat Oven:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare the Filling:
Roll out the puff pastry sheets on a lightly floured surface.
Cut each sheet into 4 squares (you should have 8 squares total).
Place a spoonful of the spinach and cheese mixture in the center of each square.
Fold the pastry over to form a rectangle or triangle and press the edges with a fork to seal.
Transfer the pastries to the prepared baking sheet.
Apply Egg Wash:
Brush the tops of the pastries with the beaten egg for a golden finish.
Bake:
Bake in the preheated oven for 15-20 minutes, or until the pastries are puffed and golden brown.
Here are some variations and tips for your spinach and ricotta puff pastries:
Variations:
Add Herbs: Incorporate fresh herbs like basil, dill, or thyme into the filling for added flavor.
Cheese Swap: Try mixing in different cheeses such as feta, mozzarella, or goat cheese for a unique taste.
Add Protein: You can include cooked chicken, bacon, or even sautéed mushrooms to make it heartier.
Spicy Kick: Add a pinch of red pepper flakes or some chopped jalapeños for a spicy version.
Tips:
Thaw Properly: Ensure the puff pastry is fully thawed before using to avoid tearing.
Seal Well: Make sure to seal the edges tightly to prevent the filling from leaking out while baking.
Egg Wash: For an extra shiny finish, you can add a splash of milk or water to the beaten egg before brushing it on.
Serve Warm: These pastries are best served warm, so enjoy them fresh out of the oven!
To store your spinach and ricotta puff pastries, follow these steps:
Cool Completely: Allow the pastries to cool completely at room temperature to prevent condensation.
Use an Airtight Container: Place them in an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.
Refrigerate: Store the container in the refrigerator if you plan to eat them within 2-3 days.
Freezing: For longer storage, you can freeze them. Place the cooled pastries on a baking sheet in a single layer and freeze until solid, then transfer them to a freezer-safe bag or container. They can be frozen for up to 2-3 months.
Reheating: When you’re ready to enjoy them again, reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This will help restore their crispiness.
Enjoy your pastries later!
enjoy!
